Seafood Gumbo

Steps

1. In a large Dutch oven, heat oil on medium-high. Add the mirepoix and peppers. Cook 6–8 min., until softened, stirring often. Sprinkle in the flour and cook 2 min., until mixture is golden, stirring and scraping with wooden spoon constantly.
2. Stir in the Cajun seasoning, clam juice, ¾ cup water, tomatoes, and okra. Heat to a boil on high. Reduce to simmer and cook 10 min., until vegetables are tender. Season with salt and pepper.
3. Stir shrimp into mixture and cook 3 min., until just cooked through. Add the crab and cook 1 min., until heated through. Divide among bowls.

Variations

For Instant Pot:
1. Set Instant Pot to sauté setting for 10 min. Add the oil followed by the mirepoix and peppers. Cook 6–8 min., until softened, stirring often. Sprinkle in the flour and cook 2 min., until mixture is golden, stirring and scraping with wooden spoon constantly.

2. Stir in remaining ingredients. Set Instant Pot to 5 minutes on high pressure and secure the lid.

For Slow Cooker:
1. Heat the oil in a large nonstick skillet over medium high heat. Add the mirepoix and peppers. Cook 6–8 min., until softened, stirring often. Sprinkle in the flour and cook 2 min., until mixture is golden, stirring and scraping with wooden spoon constantly.

2. Place vegetable mixture into 6 or 8 qt slow cooker. Stir in the Cajun seasoning, clam juice, tomatoes and okra. Set on low heat and cook for 3-4 hours.

Tips

Serve over white long-grain rice with some Louisiana-style hot sauce and thinly sliced green onions.